I was craving a breakfast baked good that would be easy to grab and take to work (something other than muffins). So I thought I'd give scones a try.
The only change I made to the original recipe was topping the scones with vanilla sugar instead of plain, and I swapped out the sour cream for plain Greek yogurt, because that's what I always have in my fridge, and it's a bit healthier.
Blueberry Scones (adapted from America's Test Kitchen)
8 tablespoons unsalted butter, frozen until very firm
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup plain Greek yogurt (Chobani is my favorite)
2 cups all-purpose flour
1/2 cup sugar, plus extra for sprinkling
2 teaspoons baking powder
1 teaspoon grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons butter, melted
Adjust oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper.
Freeze, then grate 8 tablespoons of the butter over the large holes of a box grater. Keep frozen until needed. Place the berries in the freezer until needed. Whisk the milk and yogurt together in a medium bowl and refrigerate until needed.
Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a medium bowl. Add the frozen, grated butter and toss with your fingers until thoroughly coated. Fold in the chilled milk mixture with a rubber spatula until just combined (do not overmix)
Turn the dough and any floury bits out onto a well-floured counter. Lightly flour your hands and the dough and knead the dough gently 6 or 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
Roll the dough out into a 12-inch square. Fold the top, bottom, and then sides of the dough over the center to form a 4 inch square (use these pictures for tips on the folding process). Transfer the dough to a lightly floured plated and chill in the freezer for 5 minutes (do not overchill).
Transfer the dough to a lightly floured counter and roll again into a 12-inch square. Sprinkly the berries evenly over the dough, and press them lightly into the dough. Loosen the dough from the counter with a bench scraper (or thin metal spatula), and roll into a tight log and pinch the seam closed. Lay the dough seam side down and press into a 12 by 4-inch rectangle. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
Place the scones on the prepared baking sheet. Brush the melted butter over the scones and sprinkle lightly with sugar. Bake until the scones tops are lightly golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature